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Background to and purpose of ISO 22000, the ISO 22002 series and FSSC 22000 • Key concepts and principles • Food safety management systems • The HACCP principles • The context of the organisation • Leadership • Planning the management system and resource management • External and internal communication • Prerequisite programmes (PRP) under the ISO 22002 series • Hazard analysis and assessment of control measures • Hazard control plan • Planning and methods for verification and validation • Handling nonconformities and withdrawal • Evaluating the performance of the food safety management system • Improvement work • Additional requirements in FSSC 22000 • Successful implementation
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